Category: Snacks
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Oatmeal Raisin Bites
These oatmeal raisin bites are plant-based, gluten-free, with no refined sugar, and they’re a wonderfully delicious treat to keep in the freezer and grab anytime.
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Banana Ring Cake (plant-based)
My mom used to make this banana ring cake for us with leftover bananas when we were kids. The hint of cinnamon and raisins add a little surprise.
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Tapioca Pudding (Dairy-free)
Tapioca pudding is a kid favorite at our house. We don’t use dairy, so this recipe is made with coconut milk for a lovely rich and creamy texture.
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British Teacakes
Chocolate-covered marshmallow on a crisp digestive biscuit – what a lovely afternoon teatime treat! If you’ve never had British teacakes, they’re a bit like American s’mores, only shaped like a dome and much trickier to make.
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Pan de Muerto
Here’s a recipe for Pan de Muerto, a traditional bread baked for Dia de los Muertos. It’s a soft, orange-scented brioche, shaped into a round loaf with bone-shaped dough pieces draped over it.
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Banana Milk
Banana milk is one of my favorite pick-me-up drinks when I want a light breakfast or a refreshing afternoon snack. So easy to throw together: just a banana, soy milk, some greens powder, and vanilla. If you have a blender and 3 minutes, you can make this too!
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Lemon Blueberry Drizzle Cake
My British grandma always had some home-baked treats waiting for me. This recipe is a plant-based spin on her lemon blueberry drizzle cake: a classic English tea time treat.
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Plant-Based Cinnamon Rolls
These warm, gooey, plant-based cinnamon rolls disappeared very quickly at our house. Even better that they don’t have dairy or eggs to cause our bodies and our planet suffering.
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Chocolate Raspberry Brioche Buns
Chocolate raspberry brioche buns are clouds of fluffy bread stuffed with a single raspberry and a square of chocolate that melt together as they bake. You bite into one and a burst of flavor comes through the soft pillowy brioche. Magical.
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Black Forest Cupcakes
The normal chocolate-cherry combination typical of German black forest cake isn’t my favorite flavor medley, but with apricots and the extreme fudginess of this recipe, I could eat these black forest cupcakes all day long!